Base: In a food processor, blitz the walnuts until you get coarse crumbs. Add the cocoa, dates, vanilla and salt then blitz again until well combined. The mixture will be still quite crumbly.

Press about 200g of the base mix evenly into a plastic wrap lined 20cm round springform cake tin. Set aside.

Filling: Wipe out the food processor bowl then blitz the cashews, dates, banana, lemon juice, vanilla, water, salt and cocoa until well incorporated and smooth. Taste the sweetness and add more dates as you wish.

Pour into the base and smooth out using a wet spatula or spoon. Cover with plastic wrap and place into the freezer for at least 2-3 hours. Thaw for 1 hour to serve.

Reviews and RatingsGlobal Ratings:

(12)

Reviews in English (11)

Can you taste the cashews when the cheesecake is done? If yes, do you think it would work with a different kind of nut (almonds or hazelnuts or something)? thanks
-
19 Mar 2015
(Review from Allrecipes UK & Ireland)